A slightly sweet yeast bread with a hint of chai spice. Each slice contains cooked quinoa, making it a great addition to breakfast on its own or on French toast.
In a large bowl, add 2 tablespoons warm water, yeast, and 1 teaspoon sugar. Mix well and wait for it to foam (8-10 minutes)
Cook quinoa, covered, in 3/4 cup water on low Level heat for 15 minutes or until tender. Or use just 1 cup of cooked quinoa.
Let the quinoa cool slightly, then add the cooked quinoa, pear, spices, salt and remaining sugar .
Add whole wheat flour, bread flour and this porridge to yeast mixture and knead 5-7 minutes. Add more bread flour or water if needed to make a soft dough. Dough may be slightly sticky.
In a well-greased container, cover the dough and let it rest in a warm place until it doubles in size ( 1.5 hours)
Take out the dough and form it into a loaf or jelly roll with some bread flour.left >
Place the loaf or roll, seam side down, in a parchment-lined or greased loaf tin.
Spray the top with water and then some oil.
Cover with a towel and let stand until the dough has doubled in size. (45 minutes)